Fish CookeryPenguin, 1975 - 423 pages Jane Grigson's book on fish cookery takes the reader through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information. The text also gives advice about the preparation and cooking of fish. |
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Page 12
... salmon , through its new publicity , transportation , and marketing division . As a result , the Canadian domes- tic market for canned salmon rose from virtually nothing , in 1920 , to thirty - five percent of the pack , on the eve of ...
... salmon , through its new publicity , transportation , and marketing division . As a result , the Canadian domes- tic market for canned salmon rose from virtually nothing , in 1920 , to thirty - five percent of the pack , on the eve of ...
Page 89
An Illustrated Natural History Rod Sutterby, Malcolm Greenhalgh. Hormones and salmon migration in the river Temperature and its influence on salmon entering the river from. A working sketch of three grilse , jostling for position in a ...
An Illustrated Natural History Rod Sutterby, Malcolm Greenhalgh. Hormones and salmon migration in the river Temperature and its influence on salmon entering the river from. A working sketch of three grilse , jostling for position in a ...
Page
... Salmon T. W., « The treatment of nocturnal incontinence of urine », NY Med. J., 16 juillet 1904, 80, p. 109-113. Salmon T. W., Russell W. L., Report of Epidemic of Diphteria in the Willard State Hospital, Brandow Printing, 1905, 53 p.
... Salmon T. W., « The treatment of nocturnal incontinence of urine », NY Med. J., 16 juillet 1904, 80, p. 109-113. Salmon T. W., Russell W. L., Report of Epidemic of Diphteria in the Willard State Hospital, Brandow Printing, 1905, 53 p.
Table des matières
Introduction | 9 |
CourtBouillons Sauces and Butters | 15 |
Fish Stews and Soups | 62 |
Droits d'auteur | |
8 autres sections non affichées
Expressions et termes fréquents
anchovies baked bay leaf béchamel béchamel sauce beurre beurre manié black pepper boil bones bouquet garni bread breadcrumbs brown carp caviare chopped parsley clams cloves garlic cooked cookery court-bouillon crab crawfish delicious dogfish dry white wine egg yolks fairly hot oven fillets fish flat-fish flavour French fresh fried frying garlic garnish grey mullet grill gurnard haddock halibut heat herbs hot oven mark ingredients John Dory kipper lemon juice lemon quarters lightly liquid liquor lobster mackerel mayonnaise meat melted butter milk minutes mixture monkfish mushrooms mussels mustard olive oil onion oysters parsley pastry peeled pieces pint pompano potatoes prawns recipe roes salad salmon sauce scallops sea bass sea bream serving dish shad shallot shellfish shells shrimps simmer skate skin slices smoked sole soup sprinkle squid steaks stew stir stuffing tablespoons tarragon taste teaspoon thick cream tomatoes trout tunny turbot